The Nonna Ceramic Platter with handles is a heartfelt tribute to Italian grandmothers' warmth and culinary expertise. Like Nonna's cooking, this platter is abundant and could serve the entire family, friends, and more. Its classic design and practical handles make it our favorite for the Italian-inspired meal, evoking the comforting nostalgia of home-cooked dinners shared with loved ones. Serving on a Nonna platter is not just about the food—it's about honoring tradition, family, and the cherished memories created around the table.
Here is a Sunday “Gravy” recipe Nonna would be proud to share:
Ingredients:
- 2 tablespoons extra virgin olive oil
- 2-3 lbs assorted pork (loin, chops, ribs, or neck bones)
- Salt and pepper, to taste
- 1 small onion, finely diced
- 5 cloves garlic, thinly sliced
- Pinch of red chili flakes
- 3 tablespoons tomato paste
- 2 28-ounce cans of whole peeled or crushed tomatoes
- 2 bay leaves
- 1 tablespoon finely minced Italian parsley
- Pinch of sugar (optional)
- 1 1/2 lbs Italian sausage (hot, sweet, or both)
- 1 batch of homemade Italian meatballs or 16-20 store-bought meatballs (cooked)
- Pasta, for serving
- Grated Pecorino Romano cheese for serving
- Ricotta cheese for serving
Preparation:
- Heat olive oil in a large pot over high heat. Season pork with salt and pepper, then sear until browned on all sides. Remove and set aside.
- Lower heat to medium and sauté onions until soft, about 5 minutes. Add garlic and chili flakes, cooking for another 2 minutes. Stir in tomato paste for 1-2 minutes.
- Add tomatoes, bay leaves, and parsley. Season with salt and pepper. Add a can of water, stir to combine, and break apart tomatoes with a spoon. Use an immersion blender for smoother sauce
- Bring the sauce to a boil, then add the pork, sausage, and meatballs. Reduce the heat to low and simmer, stirring every 20 minutes, for about 3 hours until the pork is tender.
- Taste sauce and adjust salt if needed. Remove bay leaves and bones from pork. Transfer meats to a platter and finish with fresh basil or parsley.
- Toss cooked pasta with sauce. Serve meats and sauce alongside pasta, with grated cheese and ricotta on the side.
Serve leftovers in the Nonna Platter - they taste even better the next day!
